Cranberry Muffins with Orange Glaze
These light and tender cranberry muffins are filled with fresh berries and orange zest, then topped with streusel and a simple orange glaze. A delicious treat that's perfect for breakfast or after school snacks, and also makes a festive holiday dessert.
For the muffins
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/4 cup butter melted
- 1 1/2 teaspoons orange zest
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups fresh cranberries coarsely chopped
- cooking spray
For the streusel
- 1/3 cup granulated sugar
- 1/4 cup all purpose flour
- 1/4 teaspoon cinnamon
- 1/4 cup butter cold, cut into small pieces
For the glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons orange juice
For the muffin batter. Preheat the oven to 400° F. Coat a 12 cup muffin tin with cooking spray.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl; make a well in center of mixture.
In a medium bowl, whisk together the buttermilk, butter, orange zest, vanilla extract and egg.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cranberries.
Spoon the batter evenly into the muffin tins.
For the streusel. Place the sugar, flour and cinnamon in a bowl. Stir to combine. Add the butter and use two forks or a pastry blender to cut the butter into the flour mixture until a crumbly dough forms.
Sprinkle the streusel mixture over the tops of the muffins.
Bake the muffins for 16-18 minutes or until lightly browned. Remove muffins from pan; cool on a wire rack.
For the glaze. In a small bowl, mix together the powdered sugar and orange juice. Drizzle the glaze over the muffins, then serve.
Calories: 303kcal | Carbohydrates: 52g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 194mg | Potassium: 126mg | Fiber: 1g | Sugar: 32g | Vitamin A: 305IU | Vitamin C: 2.5mg | Calcium: 58mg | Iron: 1.3mg